Free from coconut maple muffins

I don’t bake much any more. Not through choice, just due to physical limitations. I’ve recently cut out wheat from my diet (another item added to the long list of dietary requirements. Sigh.) and have cut down on gluten   now cut out gluten too.
I’m developing a rather negative attitude to food. 
So – (this bit is for UK peeps) I found a rather good online supermarket that not only sells a wide range of free from things, wholefoods, organics etc., but it also delivers refrigerated items. Customer service is good and despatch times, so far, are fast. They’re called Goodness Direct.
 
By the way – when i mention sites/add links etc it’s a personal recommendation. If anything is ever an affiliate link or similar, i’ll say.
 
There are now – sitting on the worktop in the conservatory – SEVEN different flours waiting for me to be well enough to try them. I’ve visited one of the websites so far, the coconut flour one, and there were quite a few recipes. Take a peek, Tiana Coconut.
 
 Coconut muffinAs with any activity or task I have to break it up into manageable bits. First I gathered together the ingredients. Secondly, sorted out the muffin tray. Thirdly, sieved the flour. I lay everything out on a table so that I can sit whilst I combine ingredients. I still can’t do anything heavy or chop veg etc but I can occasionally tackle small stuff like this, as long as I split the task up and rest in between each step.
 
Here’s the recipe, it makes 6 small cakes. 
 
15 minutes @200*C
3 eggs
2 tablespoons Coconut Oil or butter, melted
2 tablespoons coconut milk or rice milk etc
3 tablespoons maple syrup
¼ teaspoon salt
¼ teaspoon vanilla
¼ cup sifted TIANA Organic Coconut Flour
¼ teaspoon baking powder
 
I melted the coconut butter in a small glass dish in the microwave, in 20 second bursts on low power stirring after each 20 secs.(I no longer use anything plastic in the microwave on the rare occasions that I use it.) 
I substituted the honey that the online recipe listed with pure maple syrup, and the milk with rice milk. I also used a heaped measure of baking powder (gluten and aluminium free.)
The recipe says to grease a muffin tin, but this would have added to the energy I needed so I used muffin cases. As you can see though – the batter burned on the bottom a little which meant that when taken from the paper case you loose some sponge. Our oven is less than great too, needs retiring, and I think it was a little hotter than needed. Plus I should have checked them after 10 mins not 12. I don’t know that I’d call them muffins…they remind me more of the sweet cakes you find in bags in Spanish supermarkets. They’re sweet and quite dense. Well, mine were! I used regular coconut butter because that was the jar that was open, but i hope to try the kind that’s coconut aroma/taste free next time as you couldn’t really taste the maple syrup.
But, as a first attempt from someone out of practice, they worked out well. I’ll definitely have another go and throw in a handful of pecans next time to increase the protein level.
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